Proper Cider Fermentation

[MaltySmoOTH]

My first batch of cider is in fermentation right now, I am fermenting with Red Star Cote Des Blancs yeast at about 69 degrees for 5 days now. It appears to be a slow fermentation from the start, but I attribute this to a characteristic of the specific yeast strain. My three peice air-lock is bubbling at a significant lower rate from when i first pitched my yeast, about 8 times per minute. This is about 50% slower from when fermentation initially started. My questions are as follows, does this appear to be a normal fermentation for this specific yeast strain? If so, when should I move my batch into a secondary carboy?

Thanks to all who post.

[spiderwrangler]

"Secondary" not strictly necessary. Haven't used that yeast in particular, but the lack of nutrients in cider (unless you add them) may sometimes result in a slower ferment compared to beer. What was the OG on your cider?

[MaltySmoOTH]

My original gravity reading was 1.054, I added nothing to it, just straight apple juice.
I pitched 1 tsp. into a one gallon batch. I left some head space because I was expecting a vigorous fermentation, but now I have learned that it is not necessary when doing cider.

[Ozwald]

Rehydrate the yeast & use some nutrient. That would help with the sluggish ferment for next time. Just have to ride this one out.

[MaltySmoOTH]

Will do, thanks.